The Banquet Operations Manager is responsible for the execution of all banquet and special event operations, ensuring exceptional service and seamless coordination. This role serves as the operational bridge between Catering, Culinary, and Service teams, overseeing day-of execution for events such as weddings and club functions. The manager leads and supervises banquet staff, manages event logistics, and ensures compliance with safety and service standards. This is a hands-on role requiring strong leadership and the ability to manage multiple events in a fast-paced hospitality environment.

Responsibilities

Oversee day-of execution for all banquet events, including weddings, member events, meetings, and large-scale club functions
Review BEOs for accuracy and clarity; conduct pre-event meetings with service, culinary, and setup teams
Ensure event spaces are properly set, staged, and maintained to Club standards in partnership with the banquet housemen or set up staff
Act as the on-site point of contact during events to manage timing, flow, and service recovery as needed
Lead, train, and supervise banquet service staff, including captains/supervisors, servers, bartenders, and support staff
Assist with hiring, onboarding, training, scheduling, and performance management of banquet staff
Set clear expectations for service standards, professionalism, and teamwork
Coach and develop team members to support retention and service excellence
Deliver a polished, anticipatory service experience aligned with the Club's hospitality standards
Proactively address guest needs, resolve concerns in real time, and follow up as appropriate
Work closely with Catering Manager, Event Coordinator, Culinary, Facilities, Golf and Racquets teams to ensure alignment and execution
Communicate staffing needs, operational challenges, and post-event feedback to Catering Manager
Participate in post-event reviews to identify opportunities for improvement
Monitor labor usage and staffing efficiency in alignment with budgeted goals
Assist with inventory control for banquet equipment, china, glassware, and linens
Ensure compliance with safety, sanitation, alcohol service, and labor regulations

Requirements

Proven experience leading service teams and executing complex events
Strong organizational skills with the ability to manage multiple priorities simultaneously
Excellent communication, leadership, and problem-solving skills
Working knowledge of BEOs, event timelines, and service standards
Ability to stand and walk for extended periods
Ability to lift to 50 pounds assisted
Work is performed in event spaces, kitchens, and service areas
Must be at least 18 years old
High School Diploma or Equivalent
Ability to work early morning and weekends as required
Regular and predictable attendance